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Tuesday, June 30, 2009


Karuveppilai kuzhambu is very tasty and healthy,easy to make tooCool!! Just like this kuzhambu,only ground curry leaves make the differenceRaised Eyebrow. This can be made in bulk and keep refrigerated and use for a week. Tastes great as it gets old ;)


Karupveppilai kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4


Tamarind  1 small lemon sized 
Curry leaves  1/2 cup,tightly packed 
Sāmbhar powder  1 1/2 tblsp 
Turmeric  1/4 tsp 
Small onion/Shallots  5-7 nos.Finely chopped 
Garlic  10-12 flakes,chopped 
Salt  As needed 
Jaggery  small piece 
Pepper powder  1/4 tsp 

To temper:

Gingely oil/cooking oil 2 tblsp
Fenugreek seeds/vendhayam 1/4 tsp
Mustard/Kadugu 1 tsp
Urad dal/ulutham aruppu 1 tsp
Toor dal/Thuvaram paruppu 1 tsp
Jeera/Jeeragam 1 tsp
Curry leaves Optional


  1. Wash curry leaves and grind it with little water to a smooth paste.
  2. Curry leaves Ground paste
  3. Extract tamaring juice from tamarind.Heat kadai with oil and add all the tempering items in order and fry till golden colour.Add the finely chopped onion and garlic and fry till golden brown.
  4. Onion garlic,fryGOlden browned onion
  5. Add the tamarind extract,ground curry leaves,turmeric,salt,sambhar powder(replace with red chilli and dhaniya powder if u dont have home made sambhar powder).
  6. Add sambhar powderFinal
  7. Add enough water and boil till oil separates and floats on the top.Add  jaggery and pepper powder lastly and give a boil.


  • The kuzhambu have to boil for atleast 15 minutes,till the raw smell of curry leaves goes off,so add enough water.
  • If ur kuzhambu has a green smell of the curry leaves then tamarind u have used must have been less,so the tamarind and the curry leaves paste should be in correct ratio.
  • Tastes best the next day Winking

    Mix with rice and ghee/sesame oil and enjoy!!Tastes best with Idly dosa also and will not get spoiled soon ,so ideal for travelling!!



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    Sunday, June 21, 2009

                  Its so simple to make,yet tasty than the store bought ones,so do try next time then tell me which one you like the best!!


    Toor dal/thuvaram paruppu 1 cup
    Red chilli 2-3 nos
    Black pepper whole 1 tsp
    Garlic 5-6 flakes
    Salt,oil for roasting as needed


    1. Roast red chillies and toor dal till toor dal turns golden brown.
      After roasting
    2. Cool down and grind it with salt to coarse powder.
    3. Crush coarsely, pepper and garlic in a spice crusher.
    4. Add it to the mixer and use inch/juice option to mix it well in the podi/powder.
      Add crushed pepper and garlic
    5. The other option is add whole pepper and garlic flakes to in the beginning itself to skip 3rd and 4th steps.
    6. Store in an air tight container and use when needed.Mix in rice with sesame oil and enjoy!!

    Paruppu Podi


    • My mom adds pepper and garlic without roasting at the last stage,says that enhances the flavor of the podi!!


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    Monday, June 15, 2009

                   I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it!

    Dal-makhani recipe

                  My friend S who I always refer when I make,try something new dish is away,then too,I chased her in her mobile and took the recipe from her and tried,Dal Makhani.

    So here’s how I made :


    Whole Urad dal(Muzhu Ulundhu)(with skin) 1/2 cup
    Rajma 1 fist full
    Red chilli powder 1 tsp
    coriander powder 1 1/4 tsp
    Turmeric powder 1/4 tsp
    Garam masala powder 1 tsp
    Onion 1 no.
    Tomato 1 no. Big
    Milk/Cream As needed
    Butter As needed(1 tblsp)
    Ginger,Garlic Finely chopped 1/2 tsp each

    To Temper:

    Cinnamon/Pattai 1 inch piece
    Cloves/Lavangam 2
    Bay leaves/Briyani leaf 1
    Jeera 1 tsp
    Butter As needed(I used 1 tblsp)


    1. Soak urad dal,rajma for minimum 6 hours and pressure cook till done,say 4-5 whistles,with enough water(water level should be above the dal).
      Cooked dal
    2. Drain and save the excess water and mash the dhal with laddle.
    3. Chop onion very finely,grind the tomato and keep aside.
    4. Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients.
    5. Add the finely chopped ginger and garlic and fry till golden brown.
      Whole spice,Ginger garlic
    6. Add the onion and fry till transparent,add turmeric.
      Fry onion
    7. Add the ground tomato paste and fry till oil separates.
    8. Tomato paste
    9. add the red chilli and coriander powder.(add more butter if desired)
      Masala powders
    10. Now add the water drained from the dal and boil for 2-3 minutes,add garam masala powder.
      Boil with water drained from dal
    11. Add the mashed dal and mix well.
    12. Add mashed dal
    13. add cream or milk if desired at this stage and adjust the consistency.(add butter if desired)
      Add cream/milk
    14. Simmer for 10-15 minutes,stir in between to avoid burning at the bottom.
    15. Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.



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    Saturday, June 6, 2009



    Cauliflower 1 medium
    Rice flour 1/5 cup(little less than 1/4 cup)
    Corn flour 2-3 tsp
    Red chilli powder 1 1/2 tsp
    Turmeric 2-3 pinches
    Salt As needed
    Oil For deep frying



    1. Cut/separate the cauliflower into bite size pieces.Boil this in water with salt and turmeric.When the water boils just put off the flame.Let it be covered for 10-15 minutes and then drain the water completely.
    2. cf1-horz
    3. Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
    4. cf2-horz
    5. Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
    6. cf3-horz
    Serve hot,fry only when you are going to eat,other wise,it will become soggy.

    crispy-cauliflower-fries Note:
    • I have used home made sambhar powder,in place of red chilli powder.
    • If you use more of corn flour,then it will turn out hard.
    • Adding more water also will make it hard.
    • Eat within 20-30 mins after frying,otherwise it will become saggy.
    • Keeping covered in hot water cooks the floret,it’s very important,otherwise the flour wont stick to the florets and it will end up in a dirty oil.(all the flour u use for coating will be in oil)


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    Monday, June 1, 2009

                   In our family,both my mom side and my MIL side,I have never seen them cooking kovakkai,don’t know the reason though!!But when I tasted for the first time in a friend’s place I liked it…tasted nice and sounded so simple as well!! Even My friend S has a different recipe from this,but I will share that in another post..
    Tindora / Kovakkai

    Though this recipe so many blog has, I wanted to keep a record of what I did,so I am posting this!

    Kovakkai curry recipe

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 3


    Kovakkai/Tindora  20-25 nos. 
    Onion  1, chopped
    Sambhar powder  2 tsp 
    Turmeric  1/4 tsp 
    Salt & water  As needed 

    To Temper

    Mustard  3/4 tsp 
    Jeera  1 tsp 
    Curry leaves  1 sprig 
    Oil 2-3 tsp


    1. Clean and slice the kovakkai to thin circles.
    2. Heat kadai/frying pan with oil and temper with the tempering items.
    3. Add onion to it and fry till golden brown.
    4. Add kovakkai,sambar powder,turmeric and salt.
    5. Mix well and fry for 2-3 minutes.
    6. Then sprinkle water and mix and cook covered till soft and changes colour.
    7. before it gets cookedAfter cooked,colour changes
    8. Take care not to burn the kovakkai.

    Serve as accompaniment for rice or take it with roties!!

    kovakkai curry


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